... but no one in my household needs more sweets to snack on that's for sure!!! So instead I settled on making some pancakes for breakfast. I have been meaning to make these for weeks, but just could not find the time. So this weekend, since I'm home and can do it, I decided to cook my wonderful husband something good for breakfast!
Lemon Blueberry Pancakes (www.thepioneerwoman.com/cooking)
Ingredients
- 1-1/2 cup Cake Flour
- 1 Tablespoon (additional) Cake Flour
- 1/4 teaspoon Salt
- 1 Tablespoon (heaping) Baking Powder
- 3 Tablespoons Sugar
- 1-1/2 cup Evaporated Milk (more If Needed)
- 1 whole Lemon (more If Needed)
- 1 whole Large Egg
- 1-1/2 teaspoon Vanilla
- 2 Tablespoons Butter, Melted
- Zest From 1 Lemon
- 1 cup Heaping Blueberries
- Extra Butter
- Maple Or Pancake Syrup
Heat heavy skillet or grill over medium low heat.
In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside.
In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn't very juicy), and lemon zest.
Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine.
Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick. Stir in blueberries. Again, check to make sure mixture isn't overly thick.
Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.
Serve with softened butter and warm syrup.
Don't you all think I deserve a best wife award for making these for Danny Boy? Dan's rating for these were an 8! WHAT!!!!! An 8!!!!
1 comment:
It's because your friend Deb didn't give you good blueberries!
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